Sunday, September 28, 2008

Button idlis

The recipe is not much different from the other Idli recipe, but the mould is! Some things to remember when making baby idlis:-1. Fill only about a teaspoon of idli batter in the mould. This will ensure really baby idlis.2. The sambar has to be thinner than the usual sambar.3. A spoon of ghee in the sambar will add to the taste.4. Serve in a bowl and cover with sambar so that the idlis absorb it fully and they melt in your mouth.5. Garnish with corriander.

I have been told that the baby idlis can be coated with ghee, sauted a while ( or avoid if you do not want to) coat them with idli podi and served as cocktail idlis!

Another variation - use rasam instead of sambar. I found it easier to eat than with sambar! The rasam should have a pronounced pepper flavour and taste.

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About Me

I actually hate to cook. But, the elder daughter wanted some recipes written for her, I found it simpler to post them online and thus this blog was born. Off and on, I do try some new recipes which feature here as well. I admit that taking pictures and posting the recipe is a motivation to get into the kitchen.
Essentially a vegetarian kitchen , you will find a few non vegetarian recipes here too - made for my children.
Feb 2012 - an update after 4 years of blogging -
Over the years of food blogging, I have developed an interest in food that even surprises me! I still enter the kitchen reluctantly, but I am always excited about trying out something new and sharing it here! Blogging has its advantages!!